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Homemade Thai Peanut Chicken and Noodles photo

Thai Peanut Chicken and Noodles

A quick, savory peanut sauce tossed with spaghetti, shredded chicken, and crisp carrots for an easy weeknight meal.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 1 cup servings
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces spaghetti (see note 1)
  • 1/3 cup chicken broth (see note 2)
  • 1/3 cup creamy peanut butter (see note 3)
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1-2 teaspoons red chili flakes (see note 4)
  • 1 teaspoon ground ginger
  • 1 clove garlic minced
  • 2 cups cooked chicken (see note 5)
  • 2 carrots carrots peeled, quartered, and sliced thin lengthwise
  • 1/4 cup scallions thinly sliced
  • 1/4 cup peanuts chopped

Equipment

  • Large Pot
  • Colander
  • Large Bowl
  • Whisk
  • Measuring cups and spoons

Method
 

  1. Bring 4 quarts of water and 1/2 teaspoon salt to a boil in a large pot. Add the spaghetti and cook according to package directions until al dente, about 5–7 minutes; drain well in a colander.
  2. In a large bowl, whisk together the chicken broth, creamy peanut butter, honey, soy sauce, red chili flakes, ground ginger, and minced garlic until smooth and well combined.
  3. Add the drained noodles, cooked chicken, and sliced carrots to the bowl with the sauce. Toss thoroughly until everything is evenly coated with the peanut sauce.
  4. Transfer to a serving bowl and sprinkle with thinly sliced scallions and chopped peanuts before serving.

Notes

  • Another long-cut pasta (udon, ramen, linguine, soba, or lo mein) can be used instead of spaghetti.
  • Use any available chicken broth; 1/3 cup is just a splash to loosen the sauce.
  • Use creamy peanut butter, not crunchy, for a smooth sauce.
  • Reduce crushed red pepper to 1/4 teaspoon or omit to lower the heat.
  • Cooked chicken can be leftover, rotisserie, or store-bought shredded chicken.
  • This recipe yields six 1-cup entree servings.